Thursday, January 20, 2011

So, have you heard the new dessert sweetheart is pie? Now I love a good sweet pie as much as the next person but why leave it for dessert? I want that flaky crust for dinner too.
I told Matt I was going to make another pot pie this week & he asked me to make a curry filling. Believe me when I'm making our weekly dinner menu I'm always happy for suggestions. I decided to keep this pie vegetarian because we've been eating a lot of beef lately & I though a vegetable break was called for. You won't miss the meat at all though as this pie is full of curry flavors & the vegetables are only cooked to crisp tender giving the filling a nice bite.
I made this in two ramekins for individual pies but they were so filling that neither Matt nor I could finish ours. They made a great lunch for me the next day though reheated in the oven.

Curried Vegetable Pot Pie
The filling for this pie would also be great just over rice.

Heat the olive oil in a large skillet over medium-high heat. Add the onion, garlic, carrot & cauliflower. Sauté until the onion is translucent. Stir in the curry paste & cumin coating everything. Add the tomatoes, if you are using whole tomatoes break them up a bit. Bring to a boil. Reduce heat & simmer until most of the tomato liquid is gone & the vegetables are crisp tender. Stir in the peas & yogurt. Heat through but do not let boil. Taste & season with salt as needed.

Preheat oven to 400 F.

Roll half the pie dough out into 2 circle big enough to line the inside of two 1 1/2 cup ramekins & just hang over the sides. Divide the curry between the two ramekins.
Roll the remaining pie dough out into two circles just big enough to top the ramekins & hang over the sides a little. Brush the dough with the beaten egg. Poke a few holes in the crust with a sharp knife or fork.

20 comments:

Anything curried I am there!! Looking good. I like the consistency the peas peeing out of there and the crust looks scrumptous!! Seriously the most delicious looking pot pie I have ever seen, might be the curry! :)

Oh this pie looks so good! Anything pot pie with a buttery flaky crust is exciting and comforting. I think curry, tomatoes and peas go so well that I'm not surprised the meat is not missed in this recipe.